Usually, a person may think whole grain pancakes must be heavy, but not these! I like to make this kind because we are not just eating white flour with little nutrition. Most often I make pancakes for dinner, rather than breakfast. I am not a morning person, and anytime I have tried to make breakfast for guests, it is not ready until lunch time and everyone is overly hungry. The exception is while we are camping. A pancake, egg, and bacon breakfast is a highlight of the trip. Oh, and fried peaches to go on the pancakes! Somehow the fresh air and smoke and ash from the campfire make food taste better than ever!

These are the pancakes Grant requests when I make up a batch ahead of time. He likes to have one large pancake for breakfast before school. I keep a few pancakes in the refrigerator and then freeze the rest in quart-size freezer bags. I take a bag out, put it in the refrigerator and he heats it in the toaster in the mornings. One batch makes an easy breakfast for him for almost two weeks. The recipe says it makes 32 pancakes. I don’t think I make quite that many as I make each one large. But it does make a big batch.

The recipe comes from Laura Zahn’s Innkeeper’s Best Lowfat Breakfasts.


  • 3 cups buttermilk
  • 2 eggs (or 4 egg whites)
  • 2/3 cup corn oil (or vegetable oil)
  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup old-fashioned rolled oats
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon sugar, optional

Beat buttermilk, eggs, and oil together in a bowl or large measuring cup.

Mix remaining ingredients together in a large bowl. Make a well in the center of the dry ingredients and add the mixed liquid ingredients. Stir just enough to blend.

Preheat griddle to 350 degrees F. Drop pancake batter by the spoonfuls or with a small ladle onto a hot griddle. Cook first side until the surface no longer looks wet and small bubbles appear and then flip over and cook until done, less time than the first side.

The batter holds up well and is better to let sit 15 minutes before cooking.

Serve hot with butter and maple syrup or your choice of toppings. Let leftover pancakes cool before storing in the refrigerator. Or, freeze leftovers and thaw in refrigerator, then heat briefly in the toaster.

Light and Fluffy Three-Grain Buttermilk Pancakes

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